Impact of essential oils from Romanian aromatic plants on microbiological quality of soft goat cheese
Cheeses are traditionally affected by microbiological damage that produces large economic losses. On the one hand, bacteria such as coliforms or butyric bacteria are one of the causes of early and late bloating of cheese. On the other hand, molds are another source of defects in cheese production. T...
Elmentve itt :
| Szerzők: | |
|---|---|
| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2025
|
| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
31 |
| Kulcsszavak: | Mikrobiológia, Élelmiszerkémia, Tejipari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/88669 |
| Tartalmi kivonat: | Cheeses are traditionally affected by microbiological damage that produces large economic losses. On the one hand, bacteria such as coliforms or butyric bacteria are one of the causes of early and late bloating of cheese. On the other hand, molds are another source of defects in cheese production. They could affect the appearance, flavor, and texture of the cheese, and could even be involved in the development of diseases due to the production of mycotoxins. Available raw milk cheese microbiological control methods are currently expensive, such as bacteriofuge or ultrafiltration. This paper set out to provide a natural and alternative way to control these important microbiological defects in cheese through the use of herbal extracts, which are well known for their antimicrobial properties. In order to achieve this objective, it was necessary to analyze the in vitro activity of a collection of 5 aromatic plants (Lavandula officinalis L., Ocimum basilicum L., Rosmarinus officinalis L., Salvia officinalis L. and Thymus vulgari) in the form of their essential oil (EO) against 8 microorganisms. After evaluating the antimicrobial activity, the plant EOs were added to the milk (2% concentration) intended for the manufacture of soft goat cheese. The processed cheese samples, previously stored at 4° C for 12 days, were analysed for total viable count (TVC), lactic acid bacteria (LAB), enteroccoci, yeasts and molds. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 199-203 |
| ISBN: | 978-963-688-078-1 |